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1. Mushrooms: Should they be washed?

   There is a common assumption that mushrooms should not be washed because they absorb a large quantit...

   Anonymous (not verified) - 21 September, 2012

2. Salad: How many different salad greens can I add?

   A salad can contain as many different salad greens as you like. The best known and more widely used ...

   Anonymous (not verified) - 21 September, 2012

3. Salad greens: Should I throw them away if they are wilted?

   Salad greens wilt because they lose their moisture. Thankfully, this process can be partly reversed....

   Anonymous (not verified) - 21 September, 2012

4. Salad greens: How can I tell if they are fresh?

   Freshness criteria for salad greens are: liveliness,  bright color,  and relative rigi...

   Anonymous (not verified) - 21 September, 2012

5. Animal origin stock: What defines its flavor?

   Bones define the type and flavor of stock. Meat stock takes its flavor from bones so, if we use bone...

   Anonymous (not verified) - 22 September, 2012

6. Vegetarian stock: Can I make it?

   Stocks are not only produced from animal bones. A vegetable stock, for example, can be made using ve...

   Anonymous (not verified) - 22 September, 2012

7. Stock: Where can I use it?

   Generally, one must bear in mind that stock makes all the difference in cooking and, in most cases, ...

   Anonymous (not verified) - 22 September, 2012

8. Homemade stock: How long does it keep?

   You can make a fair quantity of stock and store it in airtight containers in the freezer for 3 month...

   Anonymous (not verified) - 22 September, 2012

9. Kebabs: How can I cook them?

   Some ways to cook kebabs are: • On the barbeque, which is the classic and most common way • In the o...

   Anonymous (not verified) - 22 September, 2012

10. Kebabs: Can I only skewer meat?

    Traditionally, kebabs are made with meat but this is only one of its applications. The main reason k...

    Anonymous (not verified) - 22 September, 2012

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